Ingredients
For the salad
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1 bunch kale
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1 lb. Brussels sprouts
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1 bunch Tokyo bekana cabbage (you can use 1/4 green cabbage or 1 bunch baby bok choy if you can't find this)
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1 scallion, trimmed and sliced into 1/4" pieces
For the topping
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3 pieces matzo
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3 tablespoons extra virgin olive oil
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3 garlic cloves, grated with a microplane
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2 teaspoons za'atar
For the dressing
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2 garlic cloves
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Juice of 2 lemons
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1/4 cup extra virgin olive oil
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1 teaspoon salt
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1/4 teaspoon black pepper
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1/4 cup tahini
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2 tablespoons white vinegar
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1 tablespoon capers with juice
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1 cup canned chickpeas, drained and rinsed
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1/4 cup nutritional yeast
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1 teaspoon garlic powder
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1 tablespoon Dijon mustard
Directions
- Cut the kale and cabbage into thin ribbons about 1/8" thick. Thinly slice the Brussels sprouts with a mandoline. Combine the greens and scallions in a large bowl.
- Make the matzo topping. Break the matzo into small pieces with your hands.
- Heat the oil in a pan with the garlic over medium heat, stirring occasionally.
- After about 2 minutes, add the matzoh, tossing occasionally so it doesn't burn. Cook for 5 to 10 minutes to get the matzo nice and toasted.
- Add the zaatar and season with salt to taste. Transfer to a bowl to stop the cooking.
- Add all of the dressing ingredients to a blender and pulse until smooth.
- Pour the dressing over the greens 1 cup at a time, mixing well to evenly coat.
- Top with the garlicky matzo just before serving.
What You'll Need
What You’ll Need
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